EXTRACTION CELL
An oriented flow extraction method, apparatus, and extract are disclosed. The oriented flow extraction method can comprise loading extraction material into an extraction cell having a first portion and a second portion; introducing a fir...

METHOD FOR MANUFACTURING TEA BAG
The purpose of the present invention is to achieve both cutting and heat-sealing by means of a laser and provide a method for manufacturing a tea bag (30) having high manufacturing efficiency or a tea bag (30) that controls against outfl...

COFFEE FRUIT COMPOSITIONS AND METHODS OF PRODUCTION
Compositions comprising a natural, non-ingestible processed coffee fruit material, optionally flavored with natural ingredients, and in a form that may be placed in the mouth of a user are provided. Such compositions enable the delivery ...

BREWING APPARATUS FOR FRENCH PRESS STYLE COFFEE
An apparatus for production of French press style coffee via a process to immerse and steep coffee grounds in heated water in a non-oil-absorbing environment. Filtering a finished beverage from the steeped mixture through a microperforat...

WO/2019/012508A1

BEVERAGE CAPSULE AND METHOD FOR PREPARING BEVERAGES
The present invention relates to a beverage capsule which comprises a container with an open end and an opening base at the opposite end, a tab around the open end, an inside step between the open end and the opening base; a cover, arran...

A PROCESS FOR PRODUCING A TEA PRODUCT
The present invention relates to a of preparation of a leaf tea product comprising the steps of (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60°C under anaerobic conditions for a period of 14 to 60 hours; and (b)...

EMULSION COMPOSITION AND BEVERAGE
An emulsion composition containing water, an oil or fat, a polyhydric alcohol, an emulsifying agent (A) and an emulsifying agent (B), wherein the amount of a saturated fatty acid relative to the total amount of all of constituent fatty a...

WO/2018/236413A1

WHOLE COFFEE & WHOLE COFFEE-BASED PROCESS AND PRODUCT
A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first m...

LEAF BRUISING MACHINE, AND LEAF BRUISING METHOD FOR TEA
A leaf bruising machine, and leaf bruising method for tea. The leaf bruising machine comprises a frame, a bruising basket, a rotating door, a locking assembly, and a drive control mechanism. The bruising basket is rotatably arranged on t...

WO/2018/234784A1

REDUCTION OF ACRYLAMIDE FORMATION
The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reduci...

WO/2018/228926A1

GEL FOR MAKING A HOT BEVERAGE
The invention relates to a beverage concentrate which concentrate is thermo-reversibly gellable, which concentrate is a gel at a temperature of 20 °C and comprises water, dairy fat, a plant-based flavour material, a dairy protein, and a...

WO/2018/230459A1

ORAL COMPOSITION AND COMMON ORAL BACTERIA GROWTH PROMOTER
A common oral bacteria growth promoter containing (A) a compound represented by structural formula (1) or a salt thereof and (B) a compound represented by structural formula (2) or a salt thereof, wherein the (A)/(B) ratio is preferably ...

METHOD FOR ROASTING COFFEE BEANS
A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180°C; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner...

WO/2018/225482A1

AMMONIA METABOLISM PROMOTER
The purpose of the present invention is to provide a material which has an excellent ammonia metabolism improving effect and is effective for endurance improvement, fatigue resistance, etc. This ammonia metabolism promoter has catechins ...

ALTERNATIVE FREEZING METHODS FOR LIQUID FROZEN CONTENTS
Methods are described for creating shapes for the frozen liquid contents stored within single- serve pods used in dispensing machines for products such as coffee. Shapes may include freezing a liquid held statically in the pod in various...

SYSTEM AND PROCESSES FOR PACKAGING PRESSURIZED LIQUIDS
Processes for packaging pressurized beverages. One process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...

WO/2018/215751A2

APPARATUS FOR PREPARING HERBAL INFUSIONS
Described is a cartridge containing non-coffee plant materials, said cartridge having walls defining a chamber in which the plant materials are confined, the cartridge being adapted to serve as a grinding and extraction chamber for the p...

WO/2018/215751A3

APPARATUS FOR PREPARING HERBAL INFUSIONS
Described is a cartridge (1) containing non-coffee plant materials (20), said cartridge (1) having walls (2, 4) defining a chamber (18) in which the plant materials are confined, the cartridge (1) being adapted to serve as a grinding and...

TEA BEVERAGE
A tea beverage containing the following components (A) and (B): (A) 13-200 ppb (by mass) of vanillin and (B) at least one selected from hesperidin and hesperidin sugar adducts, the mass ratio [(B)/(A)] of component (A) and component (B) ...

WO/2018/212478A1

METHOD FOR MAKING RED BALLOON FLOWER ROOT TEA
The present invention relates to a method for making a red balloon flower root tea and, specifically, to a method for making a red balloon flower tea, the method comprising: a washing step for washing balloon flower roots; a steaming ste...

ALKENYL CARBONOTHIOATES AS FLAVOUR INGREDIENTS
Provided are new alkenyl carbonothioates of formula (I), their manufacture and their use as flavours and fragrances. Also provided are flavour and fragrance compositions and edible products, in particular coffee products, comprising the ...

COLD-BREW COFFEE BREWING SYSTEM AND COLD-BREWING METHOD
A cold-brew coffee brewing system has a brew tank assembly supported in an elevated position by a tank support structure. A fluid-permeable support structure is removable from below the interior volume of a tank body for accessing the in...

BOTTLED COFFEE BEVERAGE CONTAINING FURFURYL METHYL SULFIDE
Provided is a coffee beverage which is reduced in bitterness regardless the liquid temperature thereof and has good after taste sharpness. The guaiacol content and the furfuryl methyl sulfide content in the beverage are adjusted to value...